Begin by rinsing and draining the black beans, then transfer them to a large mixing bowl.
Mash the beans thoroughly with a fork or potato masher until mostly smooth but with some textured bits remaining for belly and bite.
Add the oats, ground cumin, smoked paprika, lime zest, olive oil, and a pinch of salt and pepper to the mashed beans.
Mix everything together thoroughly until the mixture is cohesive and can hold shape—if it's too dry, add a splash of water; if too wet, sprinkle in more oats.
Divide the mixture into four equal portions and shape each into a flat, round patty about 1/2 inch thick.
Heat a skillet or grill pan over medium heat, adding a little olive oil to prevent sticking.
Carefully place the patties in the hot pan, pressing down gently to ensure good contact and even browning.
Cook the patties for about 4–5 minutes per side, until they develop a golden-brown crust and feel firm to the touch.
Flip the patties carefully and cook the other side until similarly golden and crispy.
Remove the cooked patties from the pan and let them rest on a paper towel for a minute—this helps keep them crispy.
Serve the burgers hot, topped with your favorite condiments or garnishes—perhaps avocado, vegan mayo, or a crunchy slaw—for a complete meal.
